DAIRY SALT, METHOD FOR ITS PRODUCTION AND FOOD PRODUCTS CONTAINING IT
Processing of milk raw material produces a dairy salt. Preliminary treatment of the milk raw is carried out, with pasteurization and its concentration by nanofiltration through a filter with a pore size of 0.001-0.01 μm, subsequent filtration of the obtained nanofiltration permeate through a membran...
Gespeichert in:
| Hauptverfasser: | , , , , , , , , |
|---|---|
| Format: | Patent |
| Sprache: | eng ; fre ; ger |
| Schlagworte: | |
| Online-Zugang: | Volltext bestellen |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | |
|---|---|
| container_issue | |
| container_start_page | |
| container_title | |
| container_volume | |
| creator | KURASH, Yuliya STALDER, James, William GRAVINA, Stephen PERMINOV, Sergey, I KALIAPPAN, Sivaraj DUDAREV, Grigoriy, A SOMOV, Vitaliy, S KNYAZEV, Sergey, N OMAROV, Maksim, N |
| description | Processing of milk raw material produces a dairy salt. Preliminary treatment of the milk raw is carried out, with pasteurization and its concentration by nanofiltration through a filter with a pore size of 0.001-0.01 μm, subsequent filtration of the obtained nanofiltration permeate through a membrane module with a pore size of 0.0001-0.001 μm of a reverse osmosis unit, electrodialysis of the obtained RO retentate, concentration of the concentrate or its concentration and drying. The dairy salts may be manufactured and used to salt food products, beverages, granulated cottage cheese, potato chips, crackers, and dips. A masking fraction with organic acid, amino acid, fatty acid, and sugar portions successfully hides the off-notes otherwise associated with potassium compositions. Food products salted with any of the dairy salts described herein achieve reduced sodium content without compromising flavor. |
| format | Patent |
| fullrecord | <record><control><sourceid>epo_EVB</sourceid><recordid>TN_cdi_epo_espacenet_EP3086651A4</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>EP3086651A4</sourcerecordid><originalsourceid>FETCH-epo_espacenet_EP3086651A43</originalsourceid><addsrcrecordid>eNrjZHB1cfQMilQIdvQJ0VHwdQ3x8HdRcPMPUvAMCVYICPJ3CXUO8fT3U3D0AwkD5aBiwQrO_n4hjp5-nn7uQLU8DKxpiTnFqbxQmptBwc01xNlDN7UgPz61uCAxOTUvtSTeNcDYwMLMzNTQ0cSYCCUAFjkrgg</addsrcrecordid><sourcetype>Open Access Repository</sourcetype><iscdi>true</iscdi><recordtype>patent</recordtype></control><display><type>patent</type><title>DAIRY SALT, METHOD FOR ITS PRODUCTION AND FOOD PRODUCTS CONTAINING IT</title><source>esp@cenet</source><creator>KURASH, Yuliya ; STALDER, James, William ; GRAVINA, Stephen ; PERMINOV, Sergey, I ; KALIAPPAN, Sivaraj ; DUDAREV, Grigoriy, A ; SOMOV, Vitaliy, S ; KNYAZEV, Sergey, N ; OMAROV, Maksim, N</creator><creatorcontrib>KURASH, Yuliya ; STALDER, James, William ; GRAVINA, Stephen ; PERMINOV, Sergey, I ; KALIAPPAN, Sivaraj ; DUDAREV, Grigoriy, A ; SOMOV, Vitaliy, S ; KNYAZEV, Sergey, N ; OMAROV, Maksim, N</creatorcontrib><description>Processing of milk raw material produces a dairy salt. Preliminary treatment of the milk raw is carried out, with pasteurization and its concentration by nanofiltration through a filter with a pore size of 0.001-0.01 μm, subsequent filtration of the obtained nanofiltration permeate through a membrane module with a pore size of 0.0001-0.001 μm of a reverse osmosis unit, electrodialysis of the obtained RO retentate, concentration of the concentrate or its concentration and drying. The dairy salts may be manufactured and used to salt food products, beverages, granulated cottage cheese, potato chips, crackers, and dips. A masking fraction with organic acid, amino acid, fatty acid, and sugar portions successfully hides the off-notes otherwise associated with potassium compositions. Food products salted with any of the dairy salts described herein achieve reduced sodium content without compromising flavor.</description><language>eng ; fre ; ger</language><subject>DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE ; FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; MAKING THEREOF ; MILK OR CHEESE SUBSTITUTES ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2017</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20170920&DB=EPODOC&CC=EP&NR=3086651A4$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25542,76290</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20170920&DB=EPODOC&CC=EP&NR=3086651A4$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>KURASH, Yuliya</creatorcontrib><creatorcontrib>STALDER, James, William</creatorcontrib><creatorcontrib>GRAVINA, Stephen</creatorcontrib><creatorcontrib>PERMINOV, Sergey, I</creatorcontrib><creatorcontrib>KALIAPPAN, Sivaraj</creatorcontrib><creatorcontrib>DUDAREV, Grigoriy, A</creatorcontrib><creatorcontrib>SOMOV, Vitaliy, S</creatorcontrib><creatorcontrib>KNYAZEV, Sergey, N</creatorcontrib><creatorcontrib>OMAROV, Maksim, N</creatorcontrib><title>DAIRY SALT, METHOD FOR ITS PRODUCTION AND FOOD PRODUCTS CONTAINING IT</title><description>Processing of milk raw material produces a dairy salt. Preliminary treatment of the milk raw is carried out, with pasteurization and its concentration by nanofiltration through a filter with a pore size of 0.001-0.01 μm, subsequent filtration of the obtained nanofiltration permeate through a membrane module with a pore size of 0.0001-0.001 μm of a reverse osmosis unit, electrodialysis of the obtained RO retentate, concentration of the concentrate or its concentration and drying. The dairy salts may be manufactured and used to salt food products, beverages, granulated cottage cheese, potato chips, crackers, and dips. A masking fraction with organic acid, amino acid, fatty acid, and sugar portions successfully hides the off-notes otherwise associated with potassium compositions. Food products salted with any of the dairy salts described herein achieve reduced sodium content without compromising flavor.</description><subject>DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE</subject><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>MAKING THEREOF</subject><subject>MILK OR CHEESE SUBSTITUTES</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2017</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZHB1cfQMilQIdvQJ0VHwdQ3x8HdRcPMPUvAMCVYICPJ3CXUO8fT3U3D0AwkD5aBiwQrO_n4hjp5-nn7uQLU8DKxpiTnFqbxQmptBwc01xNlDN7UgPz61uCAxOTUvtSTeNcDYwMLMzNTQ0cSYCCUAFjkrgg</recordid><startdate>20170920</startdate><enddate>20170920</enddate><creator>KURASH, Yuliya</creator><creator>STALDER, James, William</creator><creator>GRAVINA, Stephen</creator><creator>PERMINOV, Sergey, I</creator><creator>KALIAPPAN, Sivaraj</creator><creator>DUDAREV, Grigoriy, A</creator><creator>SOMOV, Vitaliy, S</creator><creator>KNYAZEV, Sergey, N</creator><creator>OMAROV, Maksim, N</creator><scope>EVB</scope></search><sort><creationdate>20170920</creationdate><title>DAIRY SALT, METHOD FOR ITS PRODUCTION AND FOOD PRODUCTS CONTAINING IT</title><author>KURASH, Yuliya ; STALDER, James, William ; GRAVINA, Stephen ; PERMINOV, Sergey, I ; KALIAPPAN, Sivaraj ; DUDAREV, Grigoriy, A ; SOMOV, Vitaliy, S ; KNYAZEV, Sergey, N ; OMAROV, Maksim, N</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_EP3086651A43</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; fre ; ger</language><creationdate>2017</creationdate><topic>DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE</topic><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>MAKING THEREOF</topic><topic>MILK OR CHEESE SUBSTITUTES</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>KURASH, Yuliya</creatorcontrib><creatorcontrib>STALDER, James, William</creatorcontrib><creatorcontrib>GRAVINA, Stephen</creatorcontrib><creatorcontrib>PERMINOV, Sergey, I</creatorcontrib><creatorcontrib>KALIAPPAN, Sivaraj</creatorcontrib><creatorcontrib>DUDAREV, Grigoriy, A</creatorcontrib><creatorcontrib>SOMOV, Vitaliy, S</creatorcontrib><creatorcontrib>KNYAZEV, Sergey, N</creatorcontrib><creatorcontrib>OMAROV, Maksim, N</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>KURASH, Yuliya</au><au>STALDER, James, William</au><au>GRAVINA, Stephen</au><au>PERMINOV, Sergey, I</au><au>KALIAPPAN, Sivaraj</au><au>DUDAREV, Grigoriy, A</au><au>SOMOV, Vitaliy, S</au><au>KNYAZEV, Sergey, N</au><au>OMAROV, Maksim, N</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>DAIRY SALT, METHOD FOR ITS PRODUCTION AND FOOD PRODUCTS CONTAINING IT</title><date>2017-09-20</date><risdate>2017</risdate><abstract>Processing of milk raw material produces a dairy salt. Preliminary treatment of the milk raw is carried out, with pasteurization and its concentration by nanofiltration through a filter with a pore size of 0.001-0.01 μm, subsequent filtration of the obtained nanofiltration permeate through a membrane module with a pore size of 0.0001-0.001 μm of a reverse osmosis unit, electrodialysis of the obtained RO retentate, concentration of the concentrate or its concentration and drying. The dairy salts may be manufactured and used to salt food products, beverages, granulated cottage cheese, potato chips, crackers, and dips. A masking fraction with organic acid, amino acid, fatty acid, and sugar portions successfully hides the off-notes otherwise associated with potassium compositions. Food products salted with any of the dairy salts described herein achieve reduced sodium content without compromising flavor.</abstract><oa>free_for_read</oa></addata></record> |
| fulltext | fulltext_linktorsrc |
| identifier | |
| ispartof | |
| issn | |
| language | eng ; fre ; ger |
| recordid | cdi_epo_espacenet_EP3086651A4 |
| source | esp@cenet |
| subjects | DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES MAKING THEREOF MILK OR CHEESE SUBSTITUTES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | DAIRY SALT, METHOD FOR ITS PRODUCTION AND FOOD PRODUCTS CONTAINING IT |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-02-01T18%3A04%3A28IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-epo_EVB&rft_val_fmt=info:ofi/fmt:kev:mtx:patent&rft.genre=patent&rft.au=KURASH,%20Yuliya&rft.date=2017-09-20&rft_id=info:doi/&rft_dat=%3Cepo_EVB%3EEP3086651A4%3C/epo_EVB%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_id=info:pmid/&rfr_iscdi=true |